Introduction

This is my version of Pierre Herme's macaron cookie, adapted from a method I found here on Serious Eats: http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html. They turned out (mostly) wonderfully, and it was easier than I thought! Even more tips are available here: http://kitchenmusings.typepad.com/my_weblog/2007/10/the-macaron-chr.html. This recipe makes 24 individual cookies, or 12 sandwiches.
This is my version of Pierre Herme's macaron cookie, adapted from a method I found here on Serious Eats: http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html. They turned out (mostly) wonderfully, and it was easier than I thought! Even more tips are available here: http://kitchenmusings.typepad.com/my_weblog/2007/10/the-macaron-chr.html. This recipe makes 24 individual cookies, or 12 sandwiches.

Minutes to Prepare: 80

Minutes to Cook: 11

Number of Servings: 12

Ingredients

Directions

Push ground filberts through a sieve with icing sugar (this takes FOREVER! Persevere, though!). Set aside. Whip egg whites in a spotlessly clean, dry bowl on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.Fold icing sugar mixture into egg whites until completely incorporated. When small peaks dissolve to a flat surface, stop mixing. (According to Serious Eats, the mixture should be shiny and 'flow like magma.')Pipe the batter through a plain, 1cm pastry tube onto parchment paper lined baking sheets into small circles. Let macarons sit out 1 hour (this allows skins to form for the "feet"). Preheat oven to 325F.Bake macarons for 10 to 11 minutes, using a wooden spoon to keep the oven door slightly ajar.Transfer parchment sheet to a cooling rack. When cookies are completely cool, carefully remove them from the parchment and sandwich them with filling if desired.